Jams & preserves
Roasted peppers preserved in oil
Roasted and marinated red peppers ready to preserve.
VegetarianVeganGluten-free
Ingredients
- 4 large red peppers
- 2 garlic cloves
- 100 g extra virgin olive oil
- Salt to taste
- 1 teaspoon vinegar
Step-by-step
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- Roast the whole peppers in the oven for 30 minutes at 200C, turning them over.
- Cover them in a bowl and let them sweat for 10 minutes to peel them easily.
- Peel, deseed and cut into strips.
- Slice the garlic in the mixing bowl 3 sec/speed 5.
- Add the oil and heat 3 min/100C/speed 1 to flavor it.
- Mix the peppers with the flavored oil, salt and vinegar.
- Pack into sterilized jars covering well with the oil and seal under vacuum.
Tips
- Sterilize the filled jars in a water bath for 20 minutes for long preservation.
- Make sure the peppers are covered with oil to prevent oxidation.
- Store in the fridge once opened and consume within 1 week.
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